pickled

Students from Chiefess Kamakahelei Middle School on Kaua‘i introduce us to an unconventional food source in the U.S. – crickets! Kaua‘i farmer Lourdes Torres recalls first hearing about the idea of insects as food from her grandmother. “She would point at them and say, ‘That’s food.’” And we thought, “Yeah, maybe, if there was famine.” But as co-founder of food manufacturing company Sustainable Boost, Torres has developed a cricket/taro blend powder that is high in protein and is said to have a mild, nutty flavor. She raises the crickets on a plant-based diet, and the insects have a much smaller impact on the environment than other forms of livestock.

Program

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Students from Maui High School in Kahului tell the story of a young woman who bravely faces her battle with depression every day.

Students from Waimea Elementary School on Hawai‘i make their HIKI NŌ debut by showing us how to make pickled mango. (Waimea Elementary is only the fourth elementary school to have a project air on HIKI NŌ.)

Students from Wai‘anae High School on O‘ahu introduce us to ‘ukulele player Nick Acosta, who has become a virtuoso on the instrument, despite the fact that he has only one complete arm.

Students from Kaua‘i High School in Līhu‘e take us to a local establishment that serves coffee and also serves the community.

Students from ‘Ilima Intermediate School on O‘ahu show us how a community pool has become a special gathering place for those who swim there.

And students from Island School on Kaua‘i show us how an invasive plant is being eradicated from Kaua‘i’s waterways.

Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut. Vivian visits Warren at Brother’s farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard.